Vegetable pakoras

Vegetable pakoras

Tags

Vegan
Indian
Sides

Cook

Ingredients

  • 170g potatoes, sliced thin
  • 1 small white onion, sliced
  • 1 handful of spinach, roughly chopped
  • ¼ cup coriander leaves, roughly chopped
  • 1 cup chickpea flour
  • ¾ cup water
  • ⅓ cup unbleached all-purpose flour
  • 2 tsp lemon juice
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp salt
  • ½ tbsp vegetable oil
  • 1 tbsp whole coriander seeds
  • 2 tsp chilli flakes

Steps

  1. Heat oil in a pan. Add the coriander seeds and red chilli pepper flakes.
  2. Cook, stirring constantly until the spices are toasted and fragrant. Do not overcook.
  3. In a bowl combine chickpea flour, water, flour, lemon juice, turmeric, cumin, and salt, to make a smooth batter.
  4. Gently fold the potatoes, onion, spinach, coriander, and toasted spices into the batter.
  5. Heat 2 cm of oil. Allow plenty of time for the oil to get hot.
  6. Use a large tablespoon to drop loose spoonfuls of the pakora batter into the frying oil.
  7. Cook the first side until deeply golden and crispy, flip and cook the other side.
  8. Drain cooked pakoras on cooling rack or paper/kitchen towel.